Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better. Featured in: You Use It Every Day. But Can You Make It Cook?.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 recipe (96g) | ||
Recipe Makes: 1 | ||
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Calories: 601 | ||
Calories from Fat: 509 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.5g | 75 % | |
Saturated Fat 26.5g | 133 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.1mg | 1 % | |
Potassium 419.5mg | 11 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 13.8g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 601
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